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Roasted Rosemary Vegetable Medley Recipe

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When I can't decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, parsnips, carrots and butternut squash. It pleases everyone around the table.—Betty Fulks, Onia, Arkansas
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 8 servings

Ingredients

  • 1 small butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch pieces
  • 2 medium parsnips, cut into 1-inch pieces
  • 1 cup fresh brussels sprouts, halved
  • 1 cup fresh baby carrots
  • 1/4 cup butter, melted
  • 1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves
  • 1 garlic clove, minced

Nutritional Facts

3/4 cup equals 131 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 65 mg sodium, 20 g carbohydrate, 6 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. In a large bowl, combine the squash, parsnips, brussels sprouts and carrots. In a small bowl, combine the remaining ingredients. Pour over vegetables; toss to coat.
  2. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 35-45 minutes or until tender, stirring occasionally. Yield: 8 servings.
Originally published as Roasted Vegetable Medley in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p138

Nutritional Facts

3/4 cup equals 131 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 65 mg sodium, 20 g carbohydrate, 6 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

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